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Saturday, July 23, 2011

Best Pancakes. I'm serious. With or without Olallieberries?

I have made this pancake recipe three times, in the last month. I feel it is my duty to share this recipe with all of you. You will thank me. I spotted this recipe on "Coleen's Recipe's" in early June. Coleen named them "Best Pancakes", and that's a tall claim! Truthfully, I don't eat traditional pancakes very often, but my husband loves them. I'm more of a "Swedish Pancake" lover, but I have to say that Coleen was being very accurate. The first time I made this recipe, I added olallieberries to the batter. These pancakes are also delicious just plain. Coleen's claim turned out be very accurate.

This recipe hasn't made a lot of pancakes, as every time I've made them, it's has yielded about 8-9 pancakes. That's fine with us, as I don't want leftover pancakes-- but recently I doubled the recipe and it yielded about 15 pancakes. The dry ingredients are unbleached white flour, baking soda, baking powder and salt. The wet ingredients are beaten eggs and melted butter and pure vanilla.

The soured milk helps to activate the baking soda. This creates fluffy pancakes. Trust me. Just read the recipe directions carefully-- the key to this recipe is to make "soured milk" by combining vinegar with milk.

Add the soured milk to the eggs and vanilla, then add all of the wet ingredients to the dry and gently mix. A few lumps are okay, but don't overmix! Be sure to allow the mixed batter to sit for about 10 minutes, until you see bubbles.

The pancakes puff up, very nicely.

You can't see the berries, but they are inside these pancakes. Plain is fine, too. But, for the love of Pete, use only pure maple syrup! WARNING: These hotcakes soak up the syrup fast!

Are these fluffy enough for you? They are for us!

TASTING NOTES: Nope, not a trace of any vinegar flavor. Fluffy. Tender. Flavorful. The syrup was quickly soaked up. The plates were licked clean. You don't need a box mix. I still like the "Fluffy Pancake" recipe that I posted, last April, but that recipe involves folding in fluffy egg whites. This recipe has become my "go to" pancake recipe. Sure, you need to wait about 20 minutes for the batter to do it's "magic", but it's so worth it. According to my pancake loving son, these are the best pancakes I have ever made!

Debby - I'm with you. I enjoy the crepe style or french pancake. They're lighter and you can use the leftovers for savory dishes. I've never heard of or seen Olallieberries where I live, but I agree with Linda that they look like blackberries and blackberries would probably work here. Definitely will be giving these a try.

You have the most unique fruit out there in CA! I loved hearing about the different hybrid fruits. I believe that you were telling me about them. Pancakes are in my breakfast rotation but I use the mix because it is easy and still pretty good. By the way, Happy Birthday!!! I know it is extremely late. Your cake looked amazing and perfect. Enjoy your weekend!

There are two ways you can do this. One way is to add the berries into the batter, but you need to be very gentle about this. I've added some of the flour to the berries to coat them, so they don't complete sink to the bottom of the batter in the bowl (old baker's trick). However, simply add berries once the batter is on the griddle. That seems to be the easiest for me.

Made these pancakes this morning...sooo good and fluffy...definitely the best I've had and we're never buying store bought pancake mix again! The only problem was that I didn't make enough...doubling it tomorrow...thanks for sharing the recipe!

My 11yo son has become interested in making pancakes for the family. The recipe he uses now is tasty but thin. I think we'll give this one a try. Just curious...how do you measure your flour? Do you scoop or spoon it into the measuring cup. I hate that we don't go by weight for flour like in the UK. Thanks for sharing.

Dear Ms. Booturtle,My own son can make this recipe, and loves it! I have the reverse problem, when I find recipes from outside the US, too. I have to resort to a measuring converter. I measure my dry ingredients with a cup, scoop it in and level it off.

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

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